Made at the Fromagerie Laqueuille since 1856 by the Roussel family to a method developed from the original Bleu D’auvergne. This classic blue uses cows’ milk collected from the surrounding valleys.
Unlike its more commercial cousin the mould is developed on rye bread before being added to the curds. It is then matured for 3 months in cool humid cellars. The texture slowly softens to a smooth creamy richness complimented by a sweet well developed blue mould flavour.